Directions

1

In a large bowl, toss together the squash, 1 tablespoon of the oil, the salt, and pepper.

2

In the biggest soup pot you have, heat 2 tablespoons of the oil over medium-high heat. Add the squash and spread it out in one layer and let it sit there (don’t move it) until the underside gets nice and dark brown, 6 to 7 minutes. (Split this into two batches if your pot isn't big enough.)

3

Continue to turn the squash and cook until the underside is browned, 5 to 6 minutes. Add just a little of the broth to dissolve the sticky bits in the pot and dump it all into a separate plate or bowl.

4

Heat two tablespoons of oil in the pot, then chop 10 sage leaves and add to the pot. Add the onion and garlic and cook, scraping the bottom of the pan to loosen those yummy browned bits, until the onions are soft and lightly golden, 7-8 minutes.

5

Add the previous batch of squash and the remaining broth and bring to a boil. Reduce the heat and simmer until the squash is tender and starting to fall apart, about 25 minutes.

6

Use an immersion hand blender to puree or carefully transfer the soup to a blender and blend until almost smooth; a few chunks are okay. Return soup to pot, add cream and warm up for about 5 minutes.

7

Divide the soup among six bowls, swirl a spoonful of cream into each one, and top each bowl with bacon if desired.

Warm up with a delicious and comforting bowl of soup!

You’ve got to try this savory butternut squash soup recipe my family is currently in love with! It definitely tastes gourmet, but simple enough for a busy weeknight. Using a bag of fresh pre-cut butternut squash and an immersion blender are two ways to cut down the prep time.

Directions

1

In a large bowl, toss together the squash, 1 tablespoon of the oil, the salt, and pepper.

2

In the biggest soup pot you have, heat 2 tablespoons of the oil over medium-high heat. Add the squash and spread it out in one layer and let it sit there (don’t move it) until the underside gets nice and dark brown, 6 to 7 minutes. (Split this into two batches if your pot isn't big enough.)

3

Continue to turn the squash and cook until the underside is browned, 5 to 6 minutes. Add just a little of the broth to dissolve the sticky bits in the pot and dump it all into a separate plate or bowl.

4

Heat two tablespoons of oil in the pot, then chop 10 sage leaves and add to the pot. Add the onion and garlic and cook, scraping the bottom of the pan to loosen those yummy browned bits, until the onions are soft and lightly golden, 7-8 minutes.

5

Add the previous batch of squash and the remaining broth and bring to a boil. Reduce the heat and simmer until the squash is tender and starting to fall apart, about 25 minutes.

6

Use an immersion hand blender to puree or carefully transfer the soup to a blender and blend until almost smooth; a few chunks are okay. Return soup to pot, add cream and warm up for about 5 minutes.

7

Divide the soup among six bowls, swirl a spoonful of cream into each one, and top each bowl with bacon if desired.

Additional Notes

Make this soup ASAP!

This is the BEST soup I’ve made in a long time!! I’m not a fan of sweet tasting butternut squash soup, so this savory version with lots of sage and onion is perfect. We paired it with a nice salad and what a yummy meal! Enjoy!

Ps. I’ve really enjoyed this and other recipes I’ve made from the Cravings cookbook I bought this year, and it would make a fantastic Christmas gift for anyone who likes to cook!

Thank you so much for posting this!! I grew 9 enormous argonaut squashes this year (hybrid butternut – they are 20-35 lbs each!) I am giving some away but will still have a ton of squash to use up, even if we only keep one or two! I haven’t ever made butternut soup and this looks like an excellent one to try. AND I bought an immersion blender from kohls as part of the cheap rebate deals going on so this will be a great chance to try it out. Perfect timing thanks again!

OMG! I just ate this last week at Paradise Cafe & it was delicious!!! I went on a hunt for a similar recipe and just made it for dinner. I used a similar recipe but mine also included a carrot, Granny Smith apple, cinnamon, nutmeg, and coconut milk added after 6-8 hours of cooking! Sooo yummy!!!!

In other news when will we stop seeing live.me ads, I’ve pressed as inappropriate every time I see one. Somehow I don’t want too see girls cleavages or flirtation as I’m searching for deals. Long time follower but gosh, this is a bit much mainly when its all an app

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